Preparation

Wash the chicken breast and tap dry with tissue, season with salt and pepper. Pan-fry the chicken breast with 2 tablespoons of oil for about 12 to 15 minutes.

Wash the chili and clean thoroughly, cut it lengthwise and de – seed, chop the chili finely. Add the Langnese Acacia Honey, set aside and let it cool.

Chop the shallots; take out the chicken from the pan and brush all over with the chili honey. Put oil on the pan and sauté the shallot until translucent and mix it with the remaining chili honey. Add 2 tablespoons of oil, lime juice, and salt to taste.

Clean the arugula and the radicchios. Peel the avocado and de seed. Slice the avocado and mix thoroughly with the salad and honey dressing. Cut the chicken in strips and put it on top of the salad.